Vegan Chocolate Hummus


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Vegan Chocolate Hummus

Earlier today I experimented with this controversial love-it-or-hate-it vegan chocolate hummus recipe…and I loved it.

This creamy chocolate hummus can be used in many ways – spreads for your bread, dips for your fruits, crackers, and chips.

Chocolate Hummus

If you want a creamy vegan chocolate hummus, simply remove the outer skin of the chickpeas before throwing them in the food processor (see instructions below).

Let’s do this. Check out the video + printable recipe below.

 

NOTE: Freezing the hummus for 4-5 hours eliminates the ‘chickpea-y’ flavor.

Vegan Chocolate Hummus
5 from 3 votes
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Vegan Chocolate Hummus

Delicious vegan chocolate hummus recipe

Course Sides
Cuisine Middle Eastern
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 cups
Calories 327 kcal
Author Veganbell

Ingredients

Instructions

  1. Soak 1 cup of chickpeas overnight (or at least 8 hours). 
  2. Cook the chickpeas for 20 minutes (8 minutes in a pressure cooker). 
  3. Optional Step (for creamier hummus): Transfer the cooked chickpeas to a large bowl and add 1 cup of cold water. Rub them together using your hands (or use a kitchen towel) so that the outer skin starts to peel off. Wash and discard the skins. 
  4. Transfer the chickpeas + all the ingredients to a food processor and blend until smooth and creamy. Freezing the hummus for 4-5 hours helps suppress the chickpea flavor. 
Nutrition Facts
Vegan Chocolate Hummus
Amount Per Serving (1 cup)
Calories 327 Calories from Fat 38
% Daily Value*
Total Fat 4.2g 6%
Sodium 1531.5mg 64%
Total Carbohydrates 75.7g 25%
Dietary Fiber 9.3g 37%
Sugars 48.1g
Protein 8.2g 16%
* Percent Daily Values are based on a 2000 calorie diet.

 


If you liked this vegan chocolate hummus, check out the oil-free Vegan Nutella I posted earlier.


 


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4 Comments

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  1. My picky eater son discovered chocolate hummus because a friend brought some to a party. It was store bought and of course, too much sugar. I could eat the whole container with a spoon it’s so yummy so I decided to figure out how to make it a little healthier for us. I made my own date paste and wanted to try it with that and since I previously tried making it with garbanzo beans (unpeeled) and thought it was a little grainy, and I don’t have time for peeling them, I decided to try black beans. He couldn’t tell the difference and the black made it creamier so that was a win. I found that cacao was a little bitter so my second batch, I just cut that in half. I did like making it with maple syrup more than the date paste. Thanks for the recipe! I like to experiment with different ingredients but I always like using a recipe as a base. My 7 yr old loves it too! Try it with black beans. You’ll like it!

  2. My family loved this. Removing the skin was tricky so we ended up removing only half them lol. Thanks for sharing. <3